Happy New Year! Top Posts 2014

It’s been a busy year. I published two books, How To Roast this past fall, the first in a series of technique books, and a big book on the Egg this past spring. I continue to love the dialogue that some of the opinion pieces here inspire; I’m gratified by the enthusiasm with which the Friday Cocktail Hour was greeted (and lamented … perhaps it will return). And people enjoy the recipes when they appear, whether from me or a guest poster. The following are the top-rated posts from 2014, and all of these categories are represented.

The Opinion Posts, on our health and the importance of cooking, both reported and rant-only:

Don’t Eat Healthy Carb Confusion: An internist at the Cleveland Clinic, who has a deep interest in nutrition, talked to me last summer about the ways our thinking about food is all wrong (and harmful). She also gives her magic bean stew recipe.

Paleo Carrot & Cardamom Soup: One of my favorite books of the year was Michelle Tam’s Nom Nom Paleo. Michelle is a blogger with an enormously infectious enthusiasm for dynamic cooking. I asked her for a guest post and she came through with this most excellent soup.

Pimm’s Cup: The most clicked-on cocktail of the year, with a story of budding friendship and embarrassment (Blake’s searing memoir, The Splendid Things We Planned, will be out in paperback in February; and there’s a superb audible version available as well.)

What If You Hate Cooking Dinner: Well, this one caused a stink! But I leave it as published with the promise never to use the word shrill where the distaff side is concerned. I reiterate my admiration for the journalist Virginia Heffernan, who inspired this rant that reiterates that we denigrate home cooking at our peril.

Aged Eggnog: Start now for next year! If you’re lucky you’ll forget about it next year and find it two years from now and it will be even better!

7 Wonderful responses to “Happy New Year! Top Posts 2014”

Kiara

I hope you post lots of recipes or techniques here in 2015! I didn’t even realize recently how many of your posts are in my monthly rotation until I started writing down what I cook and where the recipes come from. I’ve taught my sisters and friends how to roast chickens by your words for years.

gwyn

thank you for the year of provocative content! i’m looking forward to a few good rants in the coming one.

oh–i made the onion soup recipe from “Ruhlman’s Twenty,” and it was nothing short of a revelation. what a deep pleasure to spend an afternoon checking in from time to time on gently caramelizing onions. and to get such deep flavor with just water–magic.

rocketguy

I made your egg nog recipe back when you first posted it with the intent to share with family during our holiday travels. Unfortunately, it was forgotten. I’m being forced to drink it all myself. Life is good – the sharing can wait for next year!